It is best to acquire these kinds of plants as small seedlings, which go on sale in spring at specialized stores. Make sure the plant is healthy. That is to say, with smooth leaves and a deep green color, without spots and with a robust growth. It is a good idea to tug gently upward on the stem to make sure the roots are strong and not rotten because of too much moisture.

Once we have taken the plants back home, find a place with lots of sun (at least 4-6 hours per day) such as a windowsill.

You may have to transplant the plant to a larger pot. Place some stones at the bottom so the water can drain. Then, add a little soil, put the seedling with its entire dirt ball into the pot and add more soil until the pot is full. Water immediately.

Culinary plants should be watered frequently in summer. It is also a good idea to add fast-absorbing liquid fertilizer at least once a month because the risk of the soil becoming depleted is greater in a pot than in the wild.

When we need a sprig of parsley or mint, using a scissors we cut a stem that is above a bud so that the plant will keep growing. Change sides when cutting stems so you retain the plant's shape, and never cut much or all of a plant at once.

Thyme is good in sauces like tomato, and with meat. Chopped-up spring onions give a nice flavor to salads, in particular potato salads. Tomato plants need something to cling to as they grow; you can use any cane or bamboo rod, or even chicken wire, which you can form into a cone to keep it inside the pot.

You can enhance the flavor of oils and mild vinegars by adding herbs for three or four days, then straining. This way enjoying dishes with a slightly different touch, provided by our own plants, is easy and fun.